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RECIPES

Starlite Sips

Starlite San Diego

A retro-designed bar serving handcrafted drinks, Starlite in Mission Hills features great cocktails, hard-to-find spirits, and stellar food until midnight daily. Sure, there are plenty of bars in San Diego, but none quite like this one—not with a custom-designed, quasi-Steampunk interior with cocktails that celebrate all things local and inventive, with an eye on the classics. Starlite Cocktail Recipes Starlite ... Read More »

S&M Sausage & Meat’s Deviled Eggs

Deviled-Eggs-Recipe

Deviled Eggs from S&M Sausage & Meat makes a dozen eggs Ingredients 12 eggs 3 strips honey-Sriracha bacon from Sausage & Meats 2 Tbsp honey-Sriracha bacon fat (reserved from cooking bacon) 1 c mayonnaise 1/2 Tbsp wasabi paste 1/2 Tbsp minced red onion salt and pepper to taste paprika to taste chopped chives, for garnish Method Hard-boil eggs. While eggs ... Read More »

Currant American Brasserie’s Habanero Bacon and Brioche

Currant American Brasserie Recipe

Habanero Bacon and Brioche from Chef Walter Manikowski of Currant American Brasserie serves four Ingredients Pistachio aïoli: 3 egg yolks 1 c toasted pistachios 1 bunch parsley 1/4 c honey 1/2 c water juice of 1 lemon 1/2 c pistachio oil 2 c olive oil salt, white pepper, and sugar to taste Toast: 1/2 loaf brioche 4 slices habanero bacon ... Read More »

Marina Kitchen’s Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin from Executive Chef Aron Schwartz of Marina Kitchen Restaurant & Bar serves four Ingredients Pork tenderloin: 2 pork tenderloins, silver skin removed and ends trimmed 2 strips bacon salt and pepper to taste 1 Tbsp extra virgin olive oil Vinaigrette: small bunch mint, washed 1 shallot, chopped 2 garlic cloves, peeled and chopped 3 mild habanero ... Read More »

The Flight Path’s Quinoa, Chickpea and Avocado Salad

Flight Path Quinoa, Avocado, Chick Pea Salad

Quinoa, Chickpea and Avocado Salad from The Flight Path serves four Ingredients Cilantro Lime Dressing: small bunch cilantro, stems trimmed and discarded 1/4 c freshly squeezed lime juice (about 2 limes) 1/2 c extra virgin olive oil kosher salt and freshly ground pepper to taste Salad: 1 c quartered grape tomatoes 15-oz can organic garbanzo beans, rinsed and drained 1 ... Read More »

Union Kitchen & Tap’s Roasted Beet Salad

Union Kitchen & Tap Roasted Beet Salad

Roasted Beet Salad from Union Kitchen & Tap serves one Ingredients Maple vinaigrette dressing: 1/4 c maple syrup 1/2 c applecidervinegar 2 Tbsp chipotle purée 1/2 shallot small bunch parsley, stems removed 1-1/4 c blendedoil (half olive oil, half vegetable oil) Salad: 2 oz red beets 2 oz striped beets 4 oz arugula 1/2 c candied almonds 1 Tbsp chiffonade mint 1/4 c blue cheese crumbles 1/2 oz shaved fennel Method For the dressing: Purée the first five ingredients in a blender. With the blender ... Read More »

Bake Sale Bakery & Cafe’s Pear and Cranberry Crumble

Pear and Cranberry Crumble from Lead Baker Jenn Reinhart of Bake Sale Bakery & Cafe makes one crumble Ingredients Pear and cranberry filling: ƒ 6 pears (Anjou or Bosc), peeled and thinly sliced ƒ 12 oz cranberries, fresh or frozen ƒ 3 Tbsp orange juice ƒ 3 Tbsp all-purpose flour ƒ 3/4 c sugar ƒ 1/4 c plus 2 Tbsp ... Read More »

Allure’s Roasted Veggies

Roasted Veggies

Roasted Veggies from Chef Melissa Magallon of Allure Restaurant serves four Ingredients ƒ 1 red bell pepper ƒ 1 yellow bell pepper ƒ 1 eggplant ƒ olive oil ƒ salt and pepper to taste ƒ 1 zucchini ƒ 1-1/2 c tomato sauce ƒ 1/2 c roasted tomatoes (store-bought or homemade) ƒ 1/4 c basil, chiffonade ƒ 1/2 c shredded mozzarella ... Read More »

Puesto’s Tamales de Queso y Turkey

Turkey Tamales from Puesto

Tamales de Queso y Turkey from Executive Chef Luisteen Gonzales of Puesto makes about 25 tamales for a crowd Ingredients ƒ 2-1/2 lbs masa ƒ 1-3/4 oz salt ƒ 3/4 lb pork lard  ƒ 3/4 oz baking powder ƒ 25 each hoja de elote (dry corn husks) ƒ 1 lb 13 oz shredded cheese of choice ƒ 1 lb 13 ... Read More »